Monday, February 6, 2012

Real Simple, indeed.

I'm sure you don't know this about me, but I'm kind of...lazy. (I'm also sarcastic. Just a little.) If there's a hard way and an easy way, hello...I'm going easy. I mean, I'm obviously willing to make an effort—this is a cooking blog, after all, not a 'Where Did Pam Drive Through Tonight' blog—but I'm the kind of girl who is just as happy with a 90% as with a 103%. They're both A's, people. And I got a lot of them. (Plus, without slaving over unnecessary extra credit assignments, I saved myself some drinkin' time.) Just sayin'.

So there I was, checking out at the grocery store, when this caught my eye:
Um, YUM. AND it's from a CROCK-POT? Needless to say, the magazine came home with me.

Me: (As I toss it on the table triumphantly) This? This is happening.
Hubby: Uhhhh, yeah it is.

The husband is always down for country food. He would eat biscuits and gravy every weekend if I agreed to make them he could. So anything resembling pot pie is going to be well received. And it was. And I'm happy to say that I was able to simplify an already simple recipe. Winners all around.

Creamy Chicken and Mushroom "Potpie"
1 package brown mushrooms, stems trimmed, cleaned and halved
One handful of small baby carrots
1 medium brown onion, chopped
1/3 cup white flour
1 tsp thyme
1 bay leaf
Salt and pepper
About 1.5 lbs (three 8oz or four 6oz) boneless, skinless chicken breasts
1 package crescent rolls (regular or the circular kind)
16oz bag of mixed frozen veggies (peas, green beans, carrots)
1/3 cup cream

Set up your crock pot. Combine mushrooms, baby carrots, onion, flour, thyme, bay leaf, about 1/2 tsp salt, and 1/2 cup water. Sprinkle chicken with more salt and lots of fresh pepper, and place on top. Cover and cook for as long as you've got, 7-8 hours on low or 4-5 on high.

When eating time approaches, cook rolls according to package directions until golden. About 15-20 minutes before the crock pot will turn off, stir in the frozen veggies, cream, another 1/2 to 1 tsp salt, and break chicken up with a fork a bit (it should pull apart pretty easily). Cover and let finish cooking.

Serve in a bowl with a roll on top.

No comments:

Post a Comment